Save The skillet was still warm from breakfast when I decided to experiment with the burrata I'd bought on impulse at the farmers market. I had prosciutto left over from a charcuterie board, bread going stale on the counter, and twenty minutes before my next meeting. What started as resourceful lunch-making turned into something I now crave at least twice a month. The moment that creamy burrata hit the hot bread, I knew I'd stumbled onto something worth repeating.
I made this for my sister during one of her visits, and she stood in the kitchen watching me cook the prosciutto, skeptical that something so simple could be worth the hype. When she took the first bite, she went quiet for a moment, then immediately asked me to write down what I'd done. Now she texts me photos every time she makes it, usually with some variation she's tried. It's become our shared language for comfort food that doesn't feel boring.
Ingredients
- Sourdough or rustic country bread: The tang and sturdy texture hold up to the creamy filling without getting soggy, and the crust crisps beautifully in butter.
- Unsalted butter, softened: Soft butter spreads evenly across the bread without tearing it, giving you that even golden crust you want in every bite.
- Prosciutto: Cooking it first transforms the texture from silky to crispy, adding a salty crunch that balances the richness of the cheese.
- Burrata cheese: This is the heart of the sandwich; its creamy center melts into pockets of richness that regular mozzarella just can't match.
- Fresh basil leaves: Optional but worth it for the pop of herbal brightness that cuts through the fat and adds a fresh note.
- Freshly ground black pepper: A few grinds add just enough bite to keep the flavors lively without overwhelming the delicate burrata.
Instructions
- Prep your bread:
- Lay out all four slices and spread softened butter on one side of each, working it all the way to the edges so nothing burns bare. This step sets up that perfect golden crust.
- Crisp the prosciutto:
- Heat your skillet over medium and lay the prosciutto flat in the dry pan, cooking 1 to 2 minutes per side until it crackles and darkens slightly. Transfer it to paper towels and let it drain while you prep the rest.
- Clean the pan:
- Wipe out any rendered fat with a paper towel so your sandwich doesn't get greasy. A clean skillet means better control over browning.
- Assemble the sandwiches:
- Place two slices buttered side down, then tear the burrata over them, scattering the creamy insides and torn outer shell evenly. Layer on the crispy prosciutto, basil if using, and a few grinds of pepper, then top with remaining bread slices buttered side up.
- Grill to golden perfection:
- Set the sandwiches in the skillet and cook 3 to 4 minutes per side, pressing gently with your spatula to help everything meld together. You'll know it's ready when the bread turns deep gold and the burrata starts oozing at the edges.
- Serve immediately:
- Slide the sandwiches onto a cutting board, slice in half, and eat them while they're still hot. The cheese won't stay melty for long.
Save There was an afternoon last fall when I made this after a long, frustrating day, and the sound of the bread sizzling in the pan was enough to settle my nerves. I ate it standing at the counter, still in my jacket, and felt the kind of satisfaction that only comes from something simple done exactly right. It reminded me that not everything needs to be complicated to feel luxurious.
Choosing Your Bread
I've tried this with everything from basic sandwich bread to thick-cut ciabatta, and the best results come from something with structure and a bit of chew. Sourdough gives you that tangy contrast, while a rustic country loaf holds up to the moisture without falling apart. Avoid anything too soft or pre-sliced thin, it just can't handle the weight of the filling and you'll end up with mush.
Making It Your Own
Once you get the method down, this sandwich becomes a canvas for whatever you're craving or have on hand. I've added a drizzle of honey before closing it up for a sweet-salty punch, swapped the prosciutto for roasted red peppers when cooking for my vegetarian friend, and even tucked in arugula for a peppery bite. The burrata and butter are non-negotiable, but everything else is fair game.
Serving and Pairing Ideas
This sandwich is rich enough to stand on its own, but I like serving it with a handful of lightly dressed greens or a small bowl of tomato soup for dipping. A crisp white wine or a light Italian lager cuts through the creaminess beautifully, though honestly, a sparkling water with lemon works just as well if you're keeping it casual.
- Serve with a simple arugula salad dressed in lemon and olive oil to balance the richness.
- Pair with a chilled Pinot Grigio or Prosecco for an easy, elegant lunch.
- Leftover burrata can be used on pasta, pizza, or eaten straight with good olive oil and salt.
Save This sandwich has become my go-to when I want something that feels indulgent without the fuss, and every time I make it, I'm reminded that the best meals don't need to be complicated. Just good ingredients, a hot pan, and a little attention to timing.
Recipe FAQ
- → Can I make this sandwich ahead of time?
Assemble the sandwich up to 2 hours before cooking and refrigerate. Cook fresh when ready to serve for the best results, as the butter and cheese perform optimally when prepared immediately before eating.
- → What type of bread works best?
Sourdough and rustic country bread are ideal choices due to their sturdy structure and ability to hold up to the melting cheese and butter. Focaccia or ciabatta also work well for added flavor and texture.
- → How do I prevent the bread from burning?
Maintain medium heat throughout cooking and monitor the pan closely. Press gently with a spatula rather than heavily, which helps distribute heat evenly. If edges brown too quickly, reduce heat slightly.
- → What are good vegetarian substitutions?
Roasted red peppers, sun-dried tomatoes, or caramelized onions provide similar depth and texture. You can also use crispy pancetta or smoked salmon for different flavor variations while maintaining the sandwich's elegant character.
- → Can I add other ingredients to enhance the flavor?
Yes, a drizzle of honey or balsamic glaze adds sweetness and complexity. Fresh basil is already optional in this preparation. Consider arugula, thinly sliced tomato, or pesto for additional layers of flavor.
- → How should I store leftovers?
This sandwich is best enjoyed fresh and warm. However, leftover slices can be refrigerated in an airtight container for up to one day. Reheat gently in a skillet over low heat to restore the melted cheese texture.